Executive Sous Chef

The opportunity Delaware North’s Patina Group is seeking an experienced and innovative Executive Sous to join theteam at Hundredfold American Brasserie in Elmont, New York. This is a exciting new culinary destination created in partnership with celebrity Chef Tim Hollingsworth, a James Beard Award-winning chef known for his creative approach to modern American cuisine. In this leadership role, you will help bring Chef Hollingsworth’s vision to life by overseeing high-volume kitchen operations, driving exceptional food quality and presentation, supporting menu execution and development, and fostering a culture of culinary excellence. The ideal candidate is a passionate and hands‑on leader who can inspire and develop a talented kitchen team, collaborate effectively across departments, and maintain a highly organized, efficient, and sanitary operation. Pay Minimum – Anticipated Maximum Base Salary: $66,300 – $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at What we offer At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer: Medical, dental, and vision insurance 401(k) with up to 4% company match Annual performance bonus based on level, as well as individual, company, and location performance Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts What will you do? Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation Showcase culinary expertise and refined cooking technique, style, and taste Hire, train, and mentor team members, creating a cohesive work environment Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you Minimum of 3 years of previous culinary management experience in a quality, high-volume food and beverage operation Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation Proficient computer skills, including Word and Excel Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications Capacity to work a flexible schedule to accommodate business levels Shift details Days Evenings Holidays Weekends Events Source: Hospitality Online #J-18808-Ljbffr Hundredfold American Brasserie